Yes, it froze last night at EverGreen Farm. 32 or below with noticeable frost on the cars and lawn. We anticipated this happening and took extra precautions. (Tuesday was a VERY long day.) We had out every row cover we own and even cut extras off a new roll. Everything was covered and will be covered for the next few nights. Squash and zucchini plants took to worst of it (again), yet they still produce a little each week. Our precious tomato, cucumber and basil plants all did fine. The outermost leaves on the bean plants looked like they could have froze, but the insides are loaded with blossoms. Didn't have time to check the potato plants.
In your share this week:
- Garlic - 1 pound of German Extra Hardy
- Snap Peas - last of the season
- Italian Parsley
- Bronze Fennel (ferns)
- Salad Mix
- Red Russian Kale
- Tuscan "Dino" Kale
- Zucchini and/or squash - for some of you (rotating to various pick-up sites each week)
- Cucumbers - first picking, only enough for Alpine this week, soon there will be enough for everyone
While we are just a bit short on farm help (still looking for at least one replacement Workshare), we are experimenting with some quicker ways of harvesting and preparing the veggies for our weekly shares. Carrots can be very time consuming. This week we mixed things up and bunched them up right was they were pulled from the ground. Then each bunch was spray washed separately. Quicker? Maybe. (It's worth another try.)
Some new items in your share this week - radicchio and bronze fennel fern.
Bronze fennel fern is an herb that we are growing this year for a restaurant. The ferns grow very well and we currently have a little extra so it's a nice thing to share with our CSA members. The ferns can be in many ways. They can be added to salads, used in fish or egg recipes (as you might use dill), chopped and added to ground sausage, to make seasoned vinegar or olive oils, added to pickling recipes, and steeped for tea (fresh or dried). Let us know what you think.
Radicchio is typically known as a bitter, spicy green. This is another crop we are doing as a trial for a restaurant. Over time, the leafy greens are supposed to develop into heads, but our extreme heat/cold fluctuations seem to be too much stress and they are going to seed before forming heads. So, we took out a row this week for our CSA members before they went to waste. (They probably wouldn't have done well with the freeze we had Tuesday night anyways.) The leafy greens can be added to your salad mix with the intense flavor being offset by a sweet honey dressing. Again, let us know how you like it. Or not.
Next week we'll be picking our famous French fillet beans!
Have a great week and ENJOY your veggies.